Saag

Aloo Saag

One of my son’s favorite dishes… Saag. I like to describe saag as the Indian version of creamed spinach. Saag translates to “pureed greens” so you can essentially use any green vegetable to make saag. Traditional Punjabi saag is a combination of mustard greens and spinach. I used spinach, collard greens, kale and arugula for this version. Keep in mind an all spinach saag will have a thinner consistency. Once the saag is done, you can add cooked meat, paneer or potatoes to the dish for different variations.

Ingredients

· 2 lbs mixed greens, destemmed and rinsed

· 1 tablespoon Modern Masala’s Curry Powder

· ½ tablespoon Modern Masala’s Garam Masala

· ¼ teaspoon nutmeg

· 2 teaspoons salt

· 1 tablespoon honey (optional)

· 2 tablespoons ghee

· 2 onions, sliced

· 4 teaspoons garlic, chopped

· 2 teaspoons ginger, chopped

· 1 green chili, chopped (adjust to taste)

· ¼ - ½ cup heavy cream (optional)

· 1 lb potatoes, boiled

1. Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion and brown. (Browning helps add depth to the dish.)

2. Add garlic, ginger and chili to the pot and stir-fry for 1 minute.

3. Stir in Modern Masala’s Curry Powder, Modern Masala’s Garam Masala, nutmeg and salt.

4. Add ½ the greens, stirring until it wilts then stir in the remaining greens.

5. Secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.

6. Naturally release pressure.

7. Remove the lid and stir in arugula.

8. Use an immersion blender to puree the contents of the pot (or you can use a blender).

9. Stir in potatoes (or Paneer) and cream. Adjust salt and spice to taste.

Serve with naan/paratha and rice.

Enjoy!

Chef Punita